My wife and I had this at a tapas place in Victoria, BC. Wow, did we love it! Here is our attempt to recreate it. If using a gas grill, use a handful of wood chips to add a smoky flavor.

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
4 hrs
total:
4 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat coconut milk in a saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir lime juice, paprika, sea salt, cayenne pepper, and red pepper flakes into milk until marinade is smooth.

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  • Place kale into marinade and press down to ensure all leaves are covered. Cover the bowl with plastic wrap and refrigerate for 4 hours.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess. Discard remaining marinade.

  • Working in batches, grill kale leaves in a single layer until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.

Nutrition Facts

337 calories; protein 7.8g 16% DV; carbohydrates 21.6g 7% DV; fat 28.6g 44% DV; cholesterolmg; sodium 375mg 15% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/05/2015
These are tasty and would go great with a nice cold beer. To be honest I couldn't really taste the coconut milk but the spices and lime do come through nicely. Read More
(7)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/04/2015
These are tasty and would go great with a nice cold beer. To be honest I couldn't really taste the coconut milk but the spices and lime do come through nicely. Read More
(7)
Rating: 4 stars
07/26/2017
I liked the new way to prepare kale and will make this again for my family. I reduced the spices so my kids wouldn't say it was too spicy. Read More
(2)